Prep 10 mins
Cook 40 mins
This flavorful and attractive side-dish makes the perfect accompaniment to roasted meats or to fish.
- Cut the top (at the"fingers") and base of the fennel bulbs off and remove the first tough outer layer; cut each in half (top to bottom).
- Cut each of the halves in half again (you've thus cut each bulb into 4 slices); now thinly slice each (top to bottom) resulting in"sticks" of fennel.
- Heat the olive oil in a large lidded frying pan and saute the garlic, shallot, and ginger for about 30 seconds, stirring constantly.
- Add in the fennel and the onion and mix well.
- Add in the wine and water, and scatter the salt and turmeric over all.
- Bring to a boil, then reduce heat, cover, and simmer 20 to 30 minutes, or until the fennel is cooked but still firm, and stirring occasionally.
- Remove the cover and continue to cook 5 to 10 minutes, until the majority of the liquid has evaporated.
- Serve immediately.
I have only recently become acquainted with cooked fennel and this recipe is delicious! I didn't have shallots, so just grated some onion instead. Also added more garlic. Even if you think you don't like fennel, I suggest you try this ;-)
I think this is the first time I've cooked with fennel bulbs (fennel seeds is another matter), and I've only eaten them a handful of times. This was a good experience. The garlic, ginger & turmeric went well with the mildly licorice tinge of the fennel itself & gave the dish a spicy eastern flavor. An attractive accompaniment to curried shrimp with rice and a fruit salad. An adventure that makes me want to try further fennel recipes.
I haven't really ever made a fennel recipe featuring fennel, so this was a new experience for me. I enjoyed the different flavors and it looked pretty too. Thanks!